Tacos de Carnitas Recipe (Deep Fried)

Rub the kosher salt over pork. Place in a sealed container and refrigerate over night.

Remove pork from refrigerator and allow to come to room temperature.

In a large piece of cheesecloth, wrap the garlic cloves, orange, onion, bay leaves, Mexican oregano and cinnamon stick and secure with kitchen twine.

Melt the lard in a large, heavy stock pot over high heat. Carefully add the Seasoning Bundle, piloncillo (or brown sugar) and pork chunks.

Bring lard to a boil over high heat (350°F), lower to medium (adjust heat to medium low if pork turns brown too quickly) and cook, stirring often, for 90 minutes. Pork will turn a golden brown. Do not exceed to 370°F which is the smoking point of lard.

Turn heat to low and carefully add the milk. Stir and it will boil slightly for 30 seconds. Simmer for 20-30 minutes until meat is fall apart tender when gently squeezed with tongs or fork.

Carefully transfer pork from oil using a slotted spoon or spider to a serving platter lined with paper towels. Allow meat to cool slightly and shred by hand or using forks.

Serve with hot tortillas, refried beans, sliced onions, tomato slices, cilantro, limes and salsas of choice.